Directions

In a large bowl, mix together strawberries, onion, cucumber, garlic, tarragon, vinegar and olive oil; season with salt and pepper. Using your hands, gently blend mixture. Cover with plastic wrap and transfer to refrigerator. Let chill overnight.

Transfer strawberry mixture to the jar of a blender; blend until smooth. Season with salt and pepper. Strain gazpacho through a fine sieve set over another large bowl. Refrigerate until chilled.

Serve with garnish of your choice and finish with an extra drizzle or two of aged balsamic vinegar.